Description
These Feta & Mushroom Brunch Squares offer a savory, flaky puff pastry filled with a flavorful sautéed mushroom and onion mixture, accented with creamy feta and mozzarella cheeses. Perfect for a weekend brunch or a special breakfast treat, they combine Mediterranean-inspired flavors with an easy baking method to create a delicious and elegant dish.
Ingredients
Scale
Pastry Base
- 1 sheet puff pastry (thawed)
Mushroom Filling
- 1 tablespoon olive oil
- 1 small onion (finely chopped)
- 2 cups mushrooms (sliced)
- 2 cloves garlic (minced)
- 1 teaspoon dried thyme or oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cheeses & Egg Mixture
- 4 oz feta cheese (crumbled)
- 1/2 cup shredded mozzarella or Swiss cheese
- 2 large eggs
- 1/3 cup heavy cream or half-and-half
Garnish
- 1 tablespoon chopped parsley for garnish (optional)
Instructions
- Preheat and Prepare Pastry: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper, then roll out the thawed puff pastry slightly and place it on the sheet. Using a knife, carefully score a 1/2-inch border around the edges without cutting all the way through; this will help the edges puff up during baking.
- Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and cook for about 2 minutes until softened. Stir in the sliced mushrooms, minced garlic, dried thyme or oregano, salt, and black pepper. Continue sautéing for 6 to 8 minutes until the mushrooms release their moisture, become golden, and the mixture is no longer watery. Remove from heat and let it cool slightly.
- Mix Egg Mixture: In a bowl, whisk together the two large eggs and the heavy cream or half-and-half until combined and smooth.
- Assemble the Squares: Spread the cooled mushroom and onion mixture evenly inside the scored border on the puff pastry. Sprinkle the crumbled feta and shredded mozzarella (or Swiss) cheese evenly over the mushrooms. Carefully pour the egg and cream mixture over the filling, ensuring it is evenly distributed.
- Bake: Place the baking sheet in the preheated oven and bake for 20 to 25 minutes or until the puff pastry is golden, puffed, and the egg filling is fully set and cooked through.
- Garnish and Serve: Remove from the oven and, if desired, sprinkle chopped parsley on top for a fresh finish. Cut into squares and serve warm.
Notes
- The mushroom mixture can be prepared a day in advance to save time on the day of serving; just assemble and bake when ready.
- For additional flavor and variety, consider adding sun-dried tomatoes or fresh spinach to the mushroom sauté.
